1, fragrant dried Malantou raw material: Malantou fragrant dried ingredients: salt, sesame oil, sugar Steps: 1, boil a pot of water, put Malantou in it for about 2 minutes, take it out, soak it in cold water for a few minutes, then take it out, and wring out the water for later use. However, personally, don't squeeze it too dry. A little wet feeling is easier to taste and tastes better. 2, Malan head chopped, chopped diced, are cut as small as possible. 3. Mix Malantou with dried fragrant herbs, add salt, a little sugar and sesame oil, mix well and marinate for 20 minutes. When setting the plate, you can pour the mixed dried Malan head into a small bowl or mold, press it flat and buckle it upside down on the plate. 2, white gourd meatball soup preparation time: 30 minutes cooking time: 15 minutes ingredients: pork stuffing 1 50g, white gourd 1 50g, egg white 1 piece, cooking wine1teaspoon (5ml), Jiang Mo/kloc. Chicken essence 1/2 tsp (3g), coriander 3g, sesame oil 1 tsp (5ml) Practice: 1. Peel off the green skin of wax gourd and cut it into thin slices with a thickness of 0.5cm.. 2. Put the meat stuffing into a large bowl, add egg white, Jiang Mo and cooking wine, be careful not to forget to add salt, put it in a proper amount according to your own taste, and then stir well. 3. Boil the soup pot with water, add the ginger slices, and turn it to low heat. Squeeze the minced meat into meatballs with even heads, and put them into the pot as you squeeze them. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking. 4. After all the meatballs are squeezed, open the fire and boil the soup. Add the melon slices and cook for 5 minutes. Add salt and chicken essence to lift the soup. Finally, add coriander and drop sesame oil to get out of the pot. 3. Dice carrots and cucumbers, accompany them with fried peanuts, and add salt, vinegar, sugar and Chili oil. (Cucumber and carrots are marinated with a small amount of salt first, then drained.) Very simple. 4. Ants climb trees

Preparation time: 10 minute

Cooking time: 10 minute

Materials:

200g of vermicelli, 50g of pork stuffing, chopped garlic 1 spoon (1 5g), 3 tablespoons of broth (or water) (45ml), bean paste 1 spoon (15g), and sesame oil1. Jiang Mo 2 teaspoons (1 0g), soy sauce 1 teaspoon (5ml), white sugar 1 teaspoon (5g), chopped green onion1spoon (15g),

Practice:

1. Pour half a pot of water into the pot, heat it, add shredded pork and scald it slightly for 2 minutes until the color turns white and swells, then take it out and drain it.

2. Heat the oil in the pot, stir-fry the garlic, chopped green onion and Jiang Mo for a while, and then add the pork stuffing to disperse after the fragrance comes out.

3. The ingredients in the big hot incense pot are drenched with broth (or water), bean paste, soy sauce, sesame oil and white sugar. Finally, add vermicelli and cook until the soup is dry.

5, shredded pork in Beijing sauce, soaked in cold water for spicy taste, empty water, spread under the plate, then put oil in the pot, add shredded pork, stir-fry, add sweet noodle sauce to stir-fry, put the pot on the shredded onion, cut the dried tofu skin into squares, and you can roll the shredded onion and shredded pork with dried tofu.